1. Can I make this sourdough pumpkin roll without a sourdough starter?

Yes, you can! While using a sourdough starter adds unique flavor and health benefits, you can skip the fermentation process and bake the pumpkin roll immediately by simply mixing the ingredients and skipping the fermentation step. You can also use sourdough discard if you have some on hand.

2. How do I store leftovers of the sourdough pumpkin roll?

Store leftover sourdough pumpkin roll in the refrigerator, tightly wrapped in plastic or stored in an airtight container. It will keep for about 3-5 days. You can also freeze it for up to three months. Just make sure to wrap it tightly in plastic wrap before freezing. When you're ready to serve, thaw it overnight in the fridge.

3. Can I substitute the cream cheese filling with something else?

Yes! If you're looking for a lighter option or have dietary restrictions, you can swap the cream cheese filling for a dairy-free version using vegan cream cheese or even whipped coconut cream. For a healthier alternative, try a yogurt-based filling with a touch of honey or maple syrup.

4. How can I prevent the pumpkin roll from cracking?

To avoid cracks, the key is to roll the cake while it's still warm. As soon as the cake comes out of the oven, roll it up with parchment paper and allow it to cool in that position. This prevents it from cracking when unrolling and filling with cream cheese

Sourdough Pumpkin Roll: Perfect Fall Dessert

Name: Sourdough Pumpkin Roll
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup pureed pumpkin; 1/2 cup maple syrup; 1/2 cup sourdough starter; 3 teaspoons pumpkin pie spice; 1/4 teaspoon salt; 3 eggs; 2 teaspoons vanilla extract; 1/2 cup sugar; 1 teaspoon baking soda; 8 ounces cream cheese, softened; 1/4 cup butter, softened; 1 teaspoon vanilla extract; 1 cup powdered sugar

Description

This sourdough pumpkin roll is a delightful fall dessert combining fluffy, spiced sourdough cake with a delicious cream cheese filling. The use of sourdough starter enhances the flavor while adding a healthier twist to this classic treat.

Ingredients

Scale

1 cup all-purpose flour
1/2 cup pureed pumpkin
1/2 cup maple syrup
1/2 cup sourdough starter
3 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 eggs
2 teaspoons vanilla extract
1/2 cup sugar
1 teaspoon baking soda
8 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar

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Instructions

Prepare the cake batter the night before by mixing flour, sourdough starter, pumpkin, and maple syrup. Cover and let it ferment for 8 to 24 hours.
Next day, add salt, eggs, vanilla, pumpkin spice, and sugar to the fermented mixture. Mix until well combined. Then, sprinkle in baking soda and stir.
Spread the batter evenly on a 13 x 18-inch sheet pan lined with parchment paper. Bake at 375°F for 15 minutes.
Once baked, carefully roll the cake in parchment paper while it’s hot to avoid cracks. Let it cool completely in this position.
While the cake cools, prepare the cream cheese filling by mixing cream cheese, butter, vanilla, and powdered sugar until smooth.
Once the cake has cooled, unroll it, spread the cream cheese filling evenly, and roll it back up.
Slice and enjoy!

Notes

Rolling the cake while hot prevents cracking when unrolling to add the filling.
For a less sweet cake, reduce or omit the sugar.
You can use sourdough discard if you don’t have an active starter.
Store leftovers in the refrigerator for 3-5 days. You can freeze the roll for up to 3 months.

Prep Time: 10 minutes (excluding fermentation time)
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 334 kcal
Sugar: 33g
Sodium: 297mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0.2g
Carbohydrates: 48g
Fiber: 1g
Protein: 5g
Cholesterol: 84mg